🥞 Okonomiyaki
Okonomiyaki is a Japanese savoury pancake of flour batter, egg and plenty of shredded cabbage, cooked on a griddle with slices of pork belly on top. It is brushed with thick, sweet-savoury okonomiyaki sauce and scattered with bonito flakes that curl in the heat. The inside is soft and the edges crisp; it is cut into wedges and eaten hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g flour
- 150 ml water
- 2 eggs
- 300 g cabbage, finely shredded
- 2 scallions, sliced
- 120 g pork belly, thinly sliced
- 4 tbsp okonomiyaki sauce
- Bonito flakes to serve
- 1 tbsp vegetable oil
Method
- Whisk the flour, water and eggs into a smooth batter with a pinch of salt.
- Fold in the cabbage and scallions.
- Heat the oil in a pan, pour in half the batter and shape a thick round; lay pork belly slices on top.
- Cook for 5 minutes, flip and cook for another 5–6 minutes until the pork is crisp and the centre set.
- Brush with sauce, top with bonito flakes and repeat with the rest.
How to make it lighter
- Use more cabbage and less batter for a lighter, bigger pancake.
- Use fewer pork belly slices or trim off some of the fat.
- Go easy on the sauce — a thin brush is enough for flavour.
History
Okonomiyaki grew out of earlier thin griddled snacks and became popular in Osaka and Hiroshima in the years after the Second World War, when flour and cabbage were cheap. The name roughly means “grilled as you like it”. Today Osaka and Hiroshima each have their own well-known style.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →